Anjali Arora
I’ve always wondered what to do with those little watermelon seeds that sneak onto the cutting board or into my morning smoothies. It turns out, they make the perfect surprise in homemade popsicles.
Their subtle burst of saltiness—like a tiny wave of flavor—adds an unexpectedly delightful twist to the natural sweetness of watermelon.
Simply peel and cube fresh watermelon, add a pinch of salt, and freeze. No fancy ingredients, no fuss—just pure, juicy watermelon with the gentle texture of seeds giving it a unique character.
Enjoy these popsicles on a hot afternoon or pair them with a refreshing Watermelon Smoothie or a crisp Watermelon Cucumber Feta Salad for a fully fruity, summer-inspired spread. Honest, simple, and surprisingly addictive, these popsicles are the perfect way to make the most of watermelon in every bite.
What Goes Into These Watermelon Seeded Popsicles?
This recipe keeps things minimal yet refreshing, relying on just two ingredients that work in harmony. Each one has a purpose, contributing to both taste and texture:
Watermelon (4 cups, peeled and chopped): The hero of this recipe. Juicy, naturally sweet, and hydrating, watermelon forms the base of the popsicles. Retaining some of the seeds not only gives a rustic appearance but also highlights the natural identity of the fruit.
Sea Salt (½ teaspoon): A small amount of salt goes a long way. It sharpens the sweetness of the watermelon, balances flavors, and adds a subtle savory edge that makes the popsicle more refreshing.
Step By Step Method to Make Salted Watermelon Seed Popsicles
Step 1: Prepare the fruit
On a clean cutting board, peel and chop the watermelon into manageable chunks. Keep some seeds intact, as they will add visual appeal once frozen. Measure about 4 cups of the chopped fruit.
Step 2: Blend the mixture
Transfer the watermelon chunks into a blender. Add ½ teaspoon of sea salt and blend on high speed for around 30 seconds. The goal is a smooth, evenly mixed liquid that retains the bright colour of the fruit.
Step 3: Fill the moulds
Carefully pour the blended mixture into popsicle moulds, leaving a little space at the top to allow for expansion during freezing. Insert wooden sticks into each mould and place them on a flat surface in the freezer.
Step 4: Freeze until firm
Allow the popsicles to freeze for at least 4 hours, or until they are completely solid. The seeds will be suspended within the popsicles, giving them a distinct, natural texture.
Step 5: Unmould and serve
Once frozen, release the popsicles by running warm water along the outside of the moulds for a few seconds. Gently pull them out and serve immediately. The salted sweetness paired with the seed-speckled look makes for a simple yet striking summer treat.
Salted Watermelon Seed Popsicles
Ingredients
Equipment
Method
- Use a knife and cutting board to cut the watermelon into smaller chunks, ensuring some seeds are included. Measure out 4 cups of the chopped watermelon.
- Place the watermelon chunks into a blender and add 1/2 teaspoon of sea salt. Blend on high until the mixture is smooth and evenly combined, about 30 seconds.
- Pour the blended watermelon mixture into popsicle molds, leaving a small gap at the top for expansion. Insert sticks and place the molds on a flat surface in the freezer.
- Freeze the popsicles for at least 4 hours or until fully solid. The mixture should become firm, with visible seeds encased in ice.
- Remove the popsicles from the molds by running warm water around the outside for a few seconds. Gently pull to release each frozen treat, showcasing the seed-studded icy texture.
Sometimes the little overlooked parts of food—like those stubborn seeds—are the best clues. Turns out, the secret ingredient was hiding in plain sight all along. Who knew that rediscovering what we toss away might just turn into the most refreshing moment of the season?
Creative Substitutions for Salted Watermelon Seed Popsicles
While the classic watermelon and salted seed combination is a delight on its own, you can experiment with a few simple substitutions to add a personal twist:
- Swap the seeds: If watermelon seeds aren’t handy, try lightly roasted pumpkin seeds or chia seeds for a similar crunch and subtle nutty flavour.
- Add a citrus kick: A dash of lime or lemon juice elevates the sweetness of watermelon and adds a refreshing tang, perfect for hot summer days.
- Incorporate herbs: Fresh mint or basil leaves can be blended into the watermelon pulp, giving your popsicles a fragrant, garden-fresh note.
- Mix fruits: Blend watermelon with strawberries, kiwi, or pineapple for a colourful, tropical twist that’s both fun and flavourful.
- Natural sweeteners: For extra sweetness, a teaspoon of honey or agave syrup can be added, though ripe watermelon often provides enough natural sugar.
These simple swaps let you customise your popsicles while keeping the recipe easy, refreshing, and perfect for summer.
Storing Tips for Salted Watermelon Seed Popsicles
Keeping your popsicles fresh and tasty is simple if you follow a few easy guidelines:
- Freeze immediately: Once poured into moulds, freeze the popsicles for at least 4–6 hours, or until completely solid. This ensures they retain their shape and texture.
- Use airtight containers: If storing multiple popsicles, place them in an airtight container or wrap each one individually in parchment paper to prevent freezer burn and absorb unwanted odours.
- Keep away from strong-smelling foods: Watermelon popsicles are delicate in flavor. Store them away from strong-smelling items like frozen onions or fish to preserve their fresh, fruity taste.
- Avoid refreezing: Once a popsicle has partially melted, do not refreeze it. This affects texture and can make the seeds gritty.
By following these simple storage tips, your salted watermelon seed popsicles will stay refreshing, flavorful, and ready to enjoy whenever you need a cool summer treat.
Hi, I’m Anjali Arora — the curious heart behind Feast Chase.
To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.